Apricot Rosemary Sweet Potatoes

Prep Time: 15 Minutes

Time to Table: 35 Minutes

Serves: 24


  • 2 medium sweet potatoes, peeled
  • 1 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup Daisy Cottage Cheese
  • 3 tablespoons dried cranberries
  • 3 tablespoons chopped pecans
  • 2 tablespoons apricot preserves, melted
  • 1 tablespoon chopped fresh rosemary


Heat the oven to 400 degrees. Slice the sweet potatoes crosswise into 24 (1/2-inch) rounds. Arrange on a large rimmed baking pan. Brush both sides with the olive oil and sprinkle with the salt and pepper. Bake for 20 minutes or until lightly browned and tender. Top with the cottage cheese, cranberries and pecans. Drizzle with apricot preserves and sprinkle with rosemary. Serve warm or at room temperature.